Tangy Chicken Piccata with Artichokes Recipe – A Zesty Twist!

When hunger strikes, chicken piccata with artichokes becomes the ultimate comfort meal that sparks culinary excitement.

Mediterranean flavors dance across your plate with zesty elegance.

Capers and lemon create a vibrant symphony of taste.

Tender chicken breasts nestle alongside delicate artichoke hearts in this classic Italian-inspired dish.

Fresh ingredients promise a delightful dining experience that feels both sophisticated and homey.

Each bite delivers a perfect balance of tangy and rich flavors.

You’ll want to savor every single mouthful of this incredible recipe.

What You’ll Need for Chicken Piccata with Artichokes

• Chicken Breasts: Tender and lean protein that forms the base of the dish, best when boneless and skinless.
• Eggs: Helps the flour adhere to the chicken, creating a light coating for crispy texture.

• Salt, Black Pepper, Garlic Powder: Classic seasoning blend that adds depth and aromatic flavor to the chicken.
• All-Purpose Flour: Creates a golden, crispy exterior when dredging the chicken, helping to lock in moisture.

• Olive Oil, Butter: Combination provides rich flavor and helps achieve a perfect golden-brown sear on the chicken, with butter adding a luxurious taste and oil preventing burning.

Chicken Piccata with Artichokes, Made Simple

Step 1: Prep the Chicken

Grab your chicken breasts and sprinkle them generously with salt, pepper, and garlic powder. Make sure each piece gets an even coating of seasoning.

• Salt
• Black pepper
• Garlic powder

Pat the chicken dry before seasoning to help the spices stick better.

Step 2: Flour the Chicken

Spread flour on a plate and gently coat each chicken piece. Shake off any extra flour to prevent clumping during cooking.

• All-purpose flour

Step 3: Create Golden Crust

Heat a large skillet and add a blend of olive oil and butter. The combination helps create a rich, delicious flavor and prevents burning.

• Olive oil
• Butter

Step 4: Sear to Perfection

Place the floured chicken into the hot skillet. Cook each side until a beautiful golden-brown color develops. This process locks in juices and creates a crispy exterior.

Listen for a sizzling sound- that means you’re developing a perfect crust.

Step 5: Rest the Chicken

Transfer the seared chicken to a clean plate. Let it rest briefly while you prepare the next steps of the recipe. Resting helps keep the meat juicy and tender.

Step 6: Prepare Artichoke Sauce

Use the same skillet to create a tangy sauce that will complement the chicken’s golden crust.

Key Tips for Chicken Piccata with Artichokes

• Boost Flavor Depth: Use freshly ground black pepper and high-quality sea salt for more robust seasoning on the chicken.
• Prevent Soggy Coating: Pat chicken completely dry before flouring to ensure a crisp, golden exterior that won't slide off during cooking.
• Manage Cooking Temperature: Maintain medium-high heat to achieve perfect golden-brown sear without burning the butter and oil mixture.
• Enhance Protein Variation: Swap chicken breasts with turkey or thin pork cutlets for a similar texture and cooking technique.
• Gluten-Free Adaptation: Replace wheat flour with cornstarch or gluten-free flour blend to make the recipe suitable for those with wheat sensitivities.

Chicken Piccata Storage Tips That Work

• Store leftover chicken piccata in an airtight container within 2 hours of cooking, keeping it fresh for 3-4 days in the refrigerator.
• Gently warm the chicken in a skillet with a splash of chicken broth or white wine over medium-low heat, stirring occasionally to prevent drying out.
• Reheat in short 30-second intervals, adding a tablespoon of liquid to maintain moisture, stirring between each interval to distribute heat evenly.
• For best taste and texture, consume refrigerated leftovers within 2-3 days and always ensure the chicken reaches an internal temperature of 165°F before eating.

What to Serve with Chicken Piccata with Artichokes

• Sauvignon Blanc or Pinot Grigio perfectly complement the tangy, lemony flavors of chicken piccata, cutting through the richness with their bright acidity.
• Prepare a light arugula salad with lemon vinaigrette to echo the piccata's citrusy notes and provide a fresh, peppery contrast to the rich chicken.
• Garlic and rosemary roasted potatoes make an excellent side, soaking up the delicious piccata sauce while adding a comforting, earthy element to the meal.
• Grab a rustic sourdough or French baguette to mop up the delectable lemon-caper sauce, ensuring no flavorful drop goes to waste.

Try These Versions of Chicken Piccata with Artichokes

• Mediterranean Herb Chicken: Replace garlic powder with dried oregano and thyme for a zesty Mediterranean flavor profile.
• Gluten-Free Version: Swap wheat flour with almond flour or cornstarch to create a crispy coating suitable for gluten-sensitive individuals.
• Low-Carb Option: Skip traditional flour dredging and coat chicken with grated Parmesan cheese for a protein-rich, low-carbohydrate alternative.
• Vegetarian Adaptation: Substitute chicken with thick slices of portobello mushrooms or firm tofu, maintaining the same cooking technique and seasonings.

Questions About Chicken Piccata with Artichokes?

• What is the key to achieving a perfect golden-brown crust on the chicken?

The secret is using a combination of olive oil and butter, and ensuring the skillet is at the right medium-high heat before adding the chicken. Pat the chicken dry before seasoning and dredging to help create a crispy exterior.

• Can I use a different type of meat for this recipe?

While chicken is traditional, you can substitute with turkey cutlets or thin pork chops. Just ensure the meat is pounded to an even thickness for consistent cooking.

• Why do I need to shake off excess flour when dredging?

Removing excess flour prevents clumping and ensures a light, even coating that creates a delicate, crispy texture when seared. Too much flour can make the coating heavy and dense.

• How do I know when the chicken is properly cooked?

The chicken should be golden brown on the outside and have an internal temperature of 165°F (74°C). When you cut into the thickest part, the meat should be white and juicy, with no pink remaining.

Chicken Piccata with Artichokes: Why It’s a Must-Try

• Prepare this restaurant-quality dish in just 20 minutes, making it perfect for busy families craving a delicious meal without spending hours in the kitchen.
• Minimize cleanup by using a single skillet to sear chicken, create a zesty sauce, and incorporate artichokes, saving time and reducing dishwashing stress.
• The combination of crispy flour-coated chicken, tangy artichokes, and a buttery lemon sauce delivers a sophisticated taste that impresses both adults and picky eaters.
• Easily adaptable to serve over pasta, rice, or alongside roasted vegetables, this recipe offers flexible meal-planning potential for different dietary preferences.

Chicken Piccata With Artichokes Recipe

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4.9 from 12 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Succulent chicken piccata with artichokes brings Mediterranean sunshine to dinner tables, blending zesty lemon, capers, and tender artichoke hearts. Crisp white wine sauce and golden pan-seared chicken promise a delightful culinary journey that calls you to savor each memorable bite.

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Ingredients

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Proteins:

• 4 boneless, skinless chicken breasts

Seasonings and Dredging:

• ½ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder

Liquids and Additional Ingredients:

• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 cloves garlic
• ½ cup white wine
• 1 cup chicken broth
• ¼ cup lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons capers
• 1 cup artichoke hearts
• 2 tablespoons butter
• 1 tablespoon chopped fresh parsley

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Instructions

1. Delicately coat chicken cutlets with a blend of salt, pepper, and garlic powder, ensuring even seasoning across all surfaces.
2. Gently dust each chicken piece in flour, carefully tapping off any surplus to create a light, even coating.
3. Warm a blend of olive oil and butter in a spacious skillet, allowing the fats to meld and create a perfect searing environment over medium-high heat.
4. Carefully place seasoned chicken into the hot pan, allowing each cutlet to develop a rich, golden-brown crust by cooking approximately 3-4 minutes per side.
5. Transfer the beautifully seared chicken to a separate plate, keeping it warm and ready for the subsequent sauce preparation.
6. In the same skillet, utilize the flavorful remnants from searing to build a robust sauce foundation, preparing for the artichoke and piccata elements.

Notes

• Tenderize chicken breasts between plastic wrap to ensure even cooking and prevent tough, uneven pieces.
• Swap all-purpose flour with gluten-free alternatives like almond or rice flour for those with wheat sensitivities.
• Pat chicken completely dry before flouring to achieve a crispy, golden-brown exterior that seals in moisture.
• Use fresh lemon juice and zest for a brighter, more vibrant flavor profile compared to bottled lemon juice.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Frying
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 395
• Sugar: 1 g
• Sodium: 770 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 2 g
• Protein: 29 g
• Cholesterol: 90 mg